In search of cold vegetable salad recipes

[Kareni]

With summer approaching, my husband (the chef) and I would appreciate some cold vegetable salad recipes.

For dinner tonight, we had a broccoli bean salad. 

This meal (recipe shown below) is:

Easy to prepare

Tasty

Low sodium

And keeps well in the fridge

 

Do you have recipes to share? Bonus points if it is low sodium as my husband and I eat a low sodium diet since we have high blood pressure. (Items such as pickles, artichokes, and most prepared sauces are out.)

ETA: I neglected to say that my husband is allergic to tomatoes.

Regards,

Kareni

**

Recipe:

Broccoli, two or three heads, chopped

Kidney beans, one can, rinsed and drained (we use a no salt added variety)

Sunflower seeds, 1/2 cup (we use roasted with no salt added)

Red onion, 1/4 cup chopped (we omit this)

Directions:

Mix and serve with salad dressing of choice. 

[Faith-manor]

I cook up some gf bow tie pasta, cool. Finely chop broccoli, grape tomatoes, red pepper, and celery and add shredded or grilled diced chicken. Mix half cup apple cider vinegar, half cup olive oil, garlic and basil to taste, and toss with as much dressing as desired. I serve feta cheese on the side for anyone who wants to add it. We very much enjoy it for lunch in the summer.

[Lostinabook]

I made this Southwest Summer Salad the other day and it was SO good. Much to my surprise it has also kept well in the fridge for a few days.

[mmasc]

I really enjoy this salad in the summer. It keeps well in the fridge for a few days. 

http://www.pinkpistachio.com/pasta-salad/#comments

[KungFuPanda]

In the summer when the tomatoes are fresh, I like Israeli chopped salads or greek salads.  I also like caprese salad so so SO much.  I have 14 different kinds of tomatoes in my garden and I'm very excited about fresh tomato season.  For make-ahead salads that keep well, crunchy cabbage/kale salads are nice.  Also, cous cous salads are often better the next day.

[Kareni]

@FaithManor, @Lostinabook, @mmasc, and @KungFuPanda: thank you so much for the recipes/ideas. I'll be sharing them with my husband.

I neglected to mention that my husband is allergic to tomatoes; I've since updated my original post. 

More suggestions are definitely welcome.

Regards,

Kareni

[SoCal_Bear]

I like Japanese noodle salad like somen salad or soba salad. Lots of recipes online to try.

like these:
https://onolicioushawaii.com/somen-salad/

 

https://www.justonecookbook.com/soba-salad/
for this one, you can add all sorts of slivered veggies to it like carrots, red/orange/yellow bell peppers, cucumbers, etc.

We really like Mexican bean salad as well. This version doesn't use tomatoes...it's similar enough to what I use. I will also add diced summer squash to it as well.
https://belleofthekitchen.com/mexican-three-bean-salad/

Asian Chicken and Cabbage salad...Loads of variations online to suit your taste.

 

[Laura Corin]

I do this one each time we get beetroot in our delivered veg box

https://www.loveandoliveoil.com/2019/06/cumin-spiced-beet-salad-yogurt-preserved-lemon.html

These are interesting ways with young turnip

https://www.falklandkitchenfarm.co.uk/recipes2/2020/5/14/baby-turnip-three-simple-recipes

Edited May 13, 2021 by Laura Corin

[VickiMNE]

We really enjoy this Carrot Mint Salad although I do omit the water--never saw a need for that.  It keeps well for several days.  

Another one is Vitaminska Salata (local to us here in the Balkans) but it is basically cabbage, carrots, beets, tart apples (all shredded/grated!) tossed with a light-tasting oil, dash or two of vinegar, and salt to taste.  I add some minced fresh parsley for color.  Also keeps very well.

We make a Mediterranean Kidney Bean Salad:  Can of kidney beans, cup+ of corn (I usually put the corn in a glass bowl, microwave for a couple of minutes, and then make the salad in the bowl), green onions, green parsley (to taste). Toss with a light Med. Dressing:  2-3T EVOO, 1-2T lemon juice, minced garlic, salt to taste.

I find that leftover grilled veggies (all kinds, any kind) make an excellent salad, easily bumped up or rounded out with greens, or beans, or pasta depending upon the meal.

[Laura Corin]

@VickiMNE thank you for the carrot salad. We moved into a house with three enormous tubs of mint growing in the garden, so mint recipes are very welcome. 

[madteaparty]

Have not read the thread, sorry if a repeat. I recently made a mango, black bean, red onion, avocado salad with cilantro lime dressing that I also made myself. I believe it would keep well except they finished it 😉 the only thing is beans have to be precooked but I made a large batch and am waiting for some more mangoes to soften 🙂 

my favorite “salad” that keeps forever is finely shredded (mandolin—watch the fingers!) red cabbage. Dressing important here so I use chopped dill or parsley, a nice vinegar as well as lemon or lime and olive oil. 
beet salad with goat cheese is also a favorite. 
as is chickpea salad served with feta. My vegans are coming so I’m making all of these this weekend (omitting cheese in theirs, naturally). 

[madteaparty]

9 hours ago, Faith-manor said:

I cook up some gf bow tie pasta, cool. Finely chop broccoli, grape tomatoes, red pepper, and celery and add shredded or grilled diced chicken. Mix half cup apple cider vinegar, half cup olive oil, garlic and basil to taste, and toss with as much dressing as desired. I serve feta cheese on the side for anyone who wants to add it. We very much enjoy it for lunch in the summer.

Is broccoli raw in this salad or steamed? Thanks!

[Faith-manor]

9 hours ago, Kareni said:

@FaithManor, @Lostinabook, @mmasc, and @KungFuPanda: thank you so much for the recipes/ideas. I'll be sharing them with my husband.

I neglected to mention that my husband is allergic to tomatoes; I've since updated my original post. 

More suggestions are definitely welcome.

Regards,

Kareni

My suggestion would be to substitute the tomato with another kind of pepper, maybe a zesty one, if he likes them. Also, chopped spinach works, but I do feel it needs to be chopped well because otherwise it doesn't absorb all the flavors. I have been known to dress this salad, and leave it in the fridge for a few hours before serving so it has a little chance to marinate.

[VickiMNE]

6 hours ago, Laura Corin said:

thank you for the carrot salad. We moved into a house with three enormous tubs of mint growing in the garden, so mint recipes are very welcome. 

I *love* mint--I'll take a look through my other recipes.  I have a few other tried and true, plus some I want to try.... like Mint Chutney.  Mmmm.

 

[Bambam]

I like broccoli salad. I don't add cheese to mine, and I add cut-up bits of apple and small carrot sticks/diced carrots. It stays good usually 3 days, but it's a little runny on day 4, so we try to finish it before then. 

https://sugarspunrun.com/broccoli-salad/

[marbel]

I make this salad frequently, based on whatever vegetables I have on hand. I love it so  much!  Sometimes I also add a grain such as cooked farro. Also, with and without feta.  If someone had some leftover roast or grilled chicken and wanted to throw that in, it'd be good too. Basically this is a formula for a great salad. 

https://smittenkitchen.com/2012/06/chopped-salad-with-feta-lime-and-mint/

Sorry, you will have to scroll a little bit through commentary; no "jump to recipe" button.  It's not too long though. 

[Soror]

2 hours ago, madteaparty said:

Have not read the thread, sorry if a repeat. I recently made a mango, black bean, red onion, avocado salad with cilantro lime dressing that I also made myself. I believe it would keep well except they finished it 😉 the only thing is beans have to be precooked but I made a large batch and am waiting for some more mangoes to soften 🙂 

my favorite “salad” that keeps forever is finely shredded (mandolin—watch the fingers!) red cabbage. Dressing important here so I use chopped dill or parsley, a nice vinegar as well as lemon or lime and olive oil. 
beet salad with goat cheese is also a favorite. 
as is chickpea salad served with feta. My vegans are coming so I’m making all of these this weekend (omitting cheese in theirs, naturally). 

I happen to have a mango on hand and some cooked black beans. Did you use a particular recipe or just wing it?

[madteaparty]

25 minutes ago, Soror said:

I happen to have a mango on hand and some cooked black beans. Did you use a particular recipe or just wing it?

I always wing it but this one is close: https://www.shelikesfood.com/black-bean-salad-mango-avocado/

[KungFuPanda]

10 hours ago, Kareni said:

@FaithManor, @Lostinabook, @mmasc, and @KungFuPanda: thank you so much for the recipes/ideas. I'll be sharing them with my husband.

I neglected to mention that my husband is allergic to tomatoes; I've since updated my original post. 

More suggestions are definitely welcome.

Regards,

Kareni

Oh man.  That's tough.  My daughter is also mildly allergic to tomatoes, but the more processed they get, the more she can eat them.  A raw salsa will give her hives, but if you make it with canned tomatoes she can handle it.  She never chooses the red sauce except for pizza, and even then she leans more towards alfredo or pesto.  In most cases, we pull her serving before adding the tomatoes OR I just serve tomatoes on the side.  She's not anaphylactic, so we have more options than someone with a really bad allergy.  I'm making baked ziti today, but Dd is grown and has her own place now. 😁 If she was home there'd definitely be a smaller baking dish with an alfredo alternative.

As for tomato-free salads . . . I do love a spinach, strawberry, avocado salad with a honey-balsamic-olive oil dressing.  It's super simple but so delicious.

Edited May 13, 2021 by KungFuPanda

[J-rap]

At least once/summer, I make this bulgur/lentil/feta salad.  It's hearty and makes a great main dish on a picnic.  I always adjust the ingredients a little to taste plus depending on what I have on hand, and I add very little salt.  (You could probably omit it completely.)

https://www.tasteofhome.com/recipes/lentil-bulgur-salad/

 

 

 

[KungFuPanda]

Ohhh . . . tabbouleh! That would be easy to make without tomatoes.  Maybe substitute red bell peppers? 

Fun fact:  My brain has a serious mental block for the word "tabbouleh."  I learned to make it in Arabic, and I'd never heard the word "bakdonis" (parsely) so many times in my life.  So now my brain always wants to hide the word 'tabbouleh' from me and offers up 'bakdonis' as a substitute and it's not even the same word.  

I grow lots of parsley so there's enough for me and the butterflies; plus it's happy in the shade.  I tend to push parsley into food wherever I can. 😁

[VickiMNE]

On 5/13/2021 at 8:54 AM, Laura Corin said:

@VickiMNE thank you for the carrot salad. We moved into a house with three enormous tubs of mint growing in the garden, so mint recipes are very welcome. 

Here are some of our tried-and-true fresh mint recipes.  There are a number of salads that keep well, plus a few sides and mains.  I find that Persian, Turkish, Indian, and Mediterranean dishes use mint somewhat abundantly.  

And I always dry enough mint to last me through year.  I take the leaves off the stem whole, dry thoroughly (1-2 days spread out on a towel), and then store. I crumble the whole leaves when I need them. Mmmm.  SO good.  

I did try a Mint Chutney recipe yesterday--spicy and good!  I believe the NYT recipe which I used is behind a paywall, but there are lots of versions out there.

I also make a batch of mint jelly/glaze every year.  It works with lamb roasts and as part of marinades.  Without further ado, 

Mint Recipes:

https://www.olivetomato.com/easy-and-light-greek-yogurt-herb-and-feta-dip/  

https://kalynskitchen.com/recipe-for-lebanese-lentil-salad-with/

https://www.themediterraneandish.com/tuscan-white-bean-salad/

https://www.olivetomato.com/greek-spinach-and-feta-pie-spanakopita/

https://www.themediterraneandish.com/balela-salad-recipe/

https://www.budgetbytes.com/minty-pea-salad/

https://www.eatingwell.com/recipe/252196/lebanese-potato-salad/

https://getrecipecart.com/recipe/herby-pork-larb-with-chile/602fbd0be66d1ec9049d933f

https://www.olivetomato.com/tomato-feta-greek-yogurt-phyllo-tart/

https://turmericsaffron.blogspot.com/2009/05/celery-stew-khoresh-karafs.ht

Hope you find a few keepers in there!

[Tina]

Here are some ideas from my Pinterest page.  Wasn't sure whether you were looking for a full meal or a side dish.  

 

https://www.yummyhealthyeasy.com/17-loaded-salad-recipes

https://www.gimmesomeoven.com/blueberry-chicken-chopped-salad-recipe/

https://fitfoodiefinds.com/protein-packed-salad-recipes-superior-hiking-trail/

https://iowagirleats.com/chicken-fajita-sizzling-salad/

https://prettyprovidence.com/21-amazing-and-unique-green-salad-recipes/

[Carol in Cal.]

I use the Costco broccoli salad kit.  I’m not a big fan of salad kits generally, but that one is really good; albeit, enough for a lot of people.

Also I like to partially cook and then cool in ice water and drain a bunch of clean, trimmed green beans (Haricots vert are particularly good), and then marinade them in a Dijon mustard vinaigrette with chopped shallots.  These are great in an hour or in two days.  So it’s nice because the first use is fresh tasting while the second one is more pickled, so you don’t feel like you’re having leftovers really.

[Emba]

On 5/12/2021 at 10:54 PM, KungFuPanda said:

In the summer when the tomatoes are fresh, I like Israeli chopped salads or greek salads.  I also like caprese salad so so SO much.  I have 14 different kinds of tomatoes in my garden and I'm very excited about fresh tomato season.  For make-ahead salads that keep well, crunchy cabbage/kale salads are nice.  Also, cous cous salads are often better the next day.

I make chopped salad with cucumbers, tomatoes, and bell peppers. So I feel like the tomatoes in that Isrrael salad recipe could replaced by bell peppers in your preferred color (I like red, my mom likes orange). I also have put radishes in.

[Kareni]

Thank you so much for all these recipes and ideas, many of which have me drooling!

More suggestions are also welcome.

Regards,

Kareni

[Kareni]

On 5/13/2021 at 6:33 AM, Bambam said:

I like broccoli salad. I don't add cheese to mine, and I add cut-up bits of apple and small carrot sticks/diced carrots. It stays good usually 3 days, but it's a little runny on day 4, so we try to finish it before then. 

https://sugarspunrun.com/broccoli-salad/

I thought I'd return to say that my husband made this salad last night for dinner (we skipped the cheese and bacon). It is delicious and the perfect meal to eat on a hot day. I look forward to the reprise tonight!

Thank you, @Bambam.

Regards,

Kareni

[Frances]

I just bookmarked this one last night because it sounded so good and you can use whatever vegetables you desire. I used to buy something similar with chicken from Trader Joe’s when I needed a lunch on the go.

https://cooking.nytimes.com/recipes/1022329-cold-noodle-salad-with-spicy-peanut-sauce
 

 

[Selkie]

I made this one to go with cauliflower wings for tonight's dinner, and it is very tasty:

https://www.nutmegnotebook.com/plant-strong-recipes/zesty-quinoa-black-bean-salad/